Turtle Cheesecake Reduced Fat
Indulge in the decadence of this *Turtle Cheesecake Reduced Fat*—a lighter twist on a classic favorite that doesn't skimp on flavor! This creamy, dreamy dessert combines a velvety filling made with reduced-fat cream cheese and nonfat Greek yogurt with a sweet graham cracker crust. Drizzled with rich caramel and dark chocolate, and topped with crunchy pecans, each bite delivers the perfect balance of sweetness, texture, and indulgence. With thoughtful ingredient swaps, such as reduced-sugar additions and a yogurt-based filling, this cheesecake offers a guilt-free way to satisfy your sweet tooth while keeping it lighter. Whether you're looking for a crowd-pleasing holiday dessert or a treat-yourself moment, this reduced-fat turtle cheesecake is sure to impress. Ready in just 20 minutes of prep and perfect for make-ahead entertaining, it’s a delicious, smarter choice for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Reduced-fat cream cheese, softened
- 1 cup Plain Greek yogurt, nonfat
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 whole Large eggs
- 0.5 cup Dark chocolate chips, reduced sugar if available
- 0.5 cup Caramel sauce, reduced sugar
- 0.25 cup Chopped pecans
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan lightly with cooking spray.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to create the crust.
Bake the crust for 8-10 minutes, then set it aside to cool slightly while preparing the filling.
In a large mixing bowl, use a hand mixer or stand mixer to beat the reduced-fat cream cheese until smooth and creamy.
Add the Greek yogurt, 3/4 cup of sugar, and vanilla extract to the cream cheese. Mix until smooth and well combined.
Add the eggs one at a time, beating briefly after each addition, just until incorporated. Avoid overmixing.
Pour the cheesecake filling into the prepared crust, spreading it evenly.
Bake the cheesecake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and let the cheesecake rest inside, with the door slightly ajar, for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Before serving, drizzle the top of the chilled cheesecake with melted chocolate and caramel sauce.
Sprinkle the chopped pecans evenly over the top of the cheesecake.
Slice into 12 servings and enjoy your reduced-fat Turtle Cheesecake!
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 315.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 863 mg | 66% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
